Grab-and-Go breakfast recipes!

Grab-and-Go breakfast recipes!

September 02, 2021

 Back to school usually means early and rushed mornings.  Ordering breakfast takeout or skipping breakfast all together starts to become a regular part of our morning routines.  Having easy, prepared meals in the fridge allows for healthy, on the go options that don’t compromise your nutrition.  I’ve provided three of my favourite go-to recipes below.  Another great on the go breakfast is our Greek Yogurt Parfaits.  Topped with fresh berries and gluten-free pumpkin seed granola, these are a great option to have stocked in your fridge.  Enjoy!

 

Veggie Egg Bites

Ingredients:

  • 3 cups vegetables of your choice (peppers, onions, spinach, mushrooms, etc.)
  • 1 tsp oil
  • 12 large eggs
  • ¼ cup milk
  • 1 cup cheddar cheese, shredded
  • ½ parmesan cheese, shredded
  1. Preheat oven to 350°F and grease a muffin tin.
  2. Chop the vegetables and cook in oil until slightly softened.
  3. Divide the vegetables and cheeses over 12 cups.
  4. In a large bowl whisk the eggs and milk.
  5. Pour mixture evenly over 12 cups.
  6. Bake until cooked through and set, about 22-25 minutes.
  7. Remove from tray, let cool and keep in refrigerator or freezer.
  8. Enjoy!

 

Greek Yogurt Blueberry Muffins

Ingredients:

  • 2 cups plus 1 tsp all-purpose flour
  • 1 cup quick-cooking oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 ¼ cups Greek yogurt
  • 2 eggs
  • ½ cup unsweetened applesauce
  • ⅓ cup brown sugar
  • 2 Tbsp water
  • 1 ½ tsp vanilla extract
  • 1 ¼ cups blueberries

 

  1. Preheat oven to 350°F and grease a muffin tin.
  2. In a large bowl combine 2 cups flour, baking soda and baking powder.
  3. In another large bowl combine the Greek yogurt, eggs, applesauce, brown sugar, water and vanilla extract.
  4. In a small bowl toss the blueberries with 1 tsp flour (this will prevent them from sinking to the bottom of the muffin).
  5. Combine contents of the two large bowls to form a batter and then fold in the blueberries.
  6. Fill the muffin trays ¾ full with the batter.
  7. Bake until fully cooked and set, about 20 minutes.
  8. Let cool, remove from tin and keep in the refrigerator or freezer.
  9. Enjoy!

 

Cereal Ice Pops

Source: Kirbiecravings.com

Ingredients:

  • 7 cups of your favourite cereal
  • 4 ½ cups milk
  • 1 cup plain or vanilla Greek yogurt

 

  1. Put 12 3 oz paper cups on a tray that will fit inside the freezer.
  2. Spoon 1 heaping Tbsp of cereal into each cup.
  3. In a large bowl combine the remaining cereal and the milk. Let soak in the fridge for at least 30 minutes.
  4. Strain through a fine strainer to retain the milk and discard the cereal.
  5. Add the yogurt to the milk and whisk until combined.
  6. Divide the mixture among the paper cups until the cereal rises to the top (about ⅓ cup in each cup).
  7. Place the tray in the freezer and chill for 2 hours.
  8. After 2 hours add a popsicle stick into each cup and freeze for another 2 hours until they are completely set.
  9. Enjoy!

Recipes inspired and adapted from Spend with Pennies, Allrecipes and Food Network.

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO